1) Start the preparation of this savory pie by putting the flour, a pinch of sugar is one of salt in the mixer, mix and add the butter cold cut into cubes. Work until the latter is incorporated. Join 1 egg, the milk and mix until a compact, smooth and homogeneous dough is formed. Wrap it in plastic wrap and let it rest in the fridge for at least 1 hour.

2) Roll out the pasta with a rolling pin on the work surface, lightly floured, and line a rectangular tart mold of about 18×26 cm. Prick the bottom of the pasta with a fork, cover with a sheet of baking paper and fill with legumes or rice. Bake at 200 ° for 20 minutes, remove the legumes or the rice, paper and let it brown in the oven for another 5 minutes.

3) While the pasta is cooking, prepare the filling. Clean and quarter the tufts of endive. Brown them in a pan with 2 tablespoons ofoil and a pinch of salt, turning them often so that they brown evenly. Deglaze with the juice of the lemon, leave to dry for another 5 minutes, remove from heat and drain theendive transferring it to a few sheets of kitchen paper.

4) Beat the eggs remained and the yolk with the cream, salt is pepper. Coarsely chop the hazelnuts and break up the roquefort. Spread the wedges of endive, the cheese and the hazelnuts. Pour in the mixture of eggs, complete with the leaves of celery and bake at 200 ° for 20 minutes, lower to 180 ° and continue cooking for another 15-20 minutes.

Serve the flamiche hot or lukewarm.